Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Bonless Fresh Pork Shoulder* 16 oz (1cn) Bean Sprouts, Drained
1/2 c Water 2 c Chinese Cabbage, Sliced Thin
1/2 c Orange Juice 1 T Cornstarch
1/4 t Salt 1 T Cold Water
1/8 t Pepper 2 T Chopped Green Onions
3 T Imported Soy Sauce 3 c Hot Cooked Rice
8 oz (1cn) Water Chestnuts, Drain

* Pork Shoulder should be cut into 1/4-inch strips.
~------------------------------------------------------
~------------------ Mix pork, 1/2 c water, the orange juice, salt,
peper and soy sauce in 2-qt casserole.
Cover and microwave on medium (50%) until pork is tender, 16 to 20
minutes, stirring every 3 minutes. Stir in drained water chestnuts,
bean sprouts and cabbage. Cover and microwave on high (100%) until
cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T
cold water in 4 c glass measure.
Drain juices from meat mixture into cornstarch mixture; stir well.
Microwave on high (100%) until mixture boils and thickens, 3 to 4
minutes, stirring every minute or so. Pour over meat and vegtables.
Sprinkle with onions and serve over the hot rice.

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